Nothing like soup on a cold night to warm you up.
Turkish Red Lentil Soup
Rated 5.0 stars by 1 users
Cuisine
Turkish
Servings
6
We had this with Situ's Kitchen Fatyres from the freezer section. A flatbread or crusty bread warmed up would be good as well.
Ingredients
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3 tbsp olive oil
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1 1/2 c onion, finely diced
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1 c celery, finely diced
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1 large carrot, finely diced
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1 large sweet potato, diced
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4 garlic cloves, minced
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salt
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2 tbsp tomato paste
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6 c vegetable broth
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1 tsp dried oregano
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2 tsp ground cumin
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1/4 tsp cayenne pepper
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1/2 tsp dried coriander
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1 c red lentils, rinsed
Directions
Heat the oil in a large pot. Add the onions, celery, carrot and sweet potatoes. Season with salt, stir and cook for 6-8 minutes.
Add the tomato paste and spices and stir. Add the lentils then the broth, bring to a boil for 4-5 minutes then lower the heat and partially cover the pot.
Simmer for 20 minutes, or until the lentils and vegetables are cooked through. If the soup seems too thick add more broth.
Carefully purée using an immersion blender or use a blender and purée in batches.
Add 1-2 tsp of lemon juice and season with salt and pepper if needed.
Drizzle with chili oil if desired and garnish with chopped parsley.
Chili Oil
2 tbsp olive oil
1 garlic clove minced
1/2 tsp chili flakes
Heat the ingredients over low heat for 3 minutes.